Jelly Doughnuts

Directions

1. 1
   In the bowl of a mixer, combine 4 cups flour and salt.
2. 2
   Add the yeast.
3. 3
   In a small bowl, combine the milk and 2 tablespoons sugar.
4. 4
   Add with the remaining milk to the flour.
5. 5
   (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)
6. 6
   Add the eggs and butter to the flour mixture.
7. 7
   Begin to mix the ingredients into a soft, but not sticky, dough.
8. 8
   Add a little extra milk, 1 tablespoon at a time.
9. 9
   Work in extra flour, 1 tablespoon at a time.
10. 10
    Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
11. 11
    (You can do this in a mixer fitted with a dough hook.)
12. 12
    Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
13. 13
    Punch down the risen dough.
14. 14
    Turn out onto a lightly floured surface and knead for a few seconds.
15. 15
    With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick.
16. 16
    When rolling dough, let it rest periodically to relax.
17. 17
    Cut out into 3 to 4-inch rounds with a lightly floured biscuit cutter.
18. 18
    Re-roll the scraps to make more rounds.
19. 19
    Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel.
20. 20
    Let rise in a warm spot until doubled in size, about 20 minutes.
21. 21
    Transfer the risen doughnuts to a heavy pot filled 3-inches high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.
22. 22
    Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together.
23. 23
    Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves.
24. 24
    Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.